Portal:Vino

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El portal del vino

Una botella de vino holandesa fabricada en el siglo XVII, en la galería de arte y museo The Higgins

P:VINO

El vino es una bebida alcohólica que se elabora a partir de la fermentación del jugo de uva . El equilibrio químico natural de las uvas es tal que pueden fermentar sin la adición de azúcares , ácidos , enzimas u otros nutrientes . Aunque también se pueden fermentar otras frutas además de las uvas, los vinos resultantes normalmente reciben el nombre de la fruta de la que se producen (por ejemplo, vino de manzana ) y se conocen como vino de frutas (o vino de campo). Otros, como el vino de cebada y el vino de arroz (por ejemplo, el sake ), se elaboran a partir demateriales a base de almidón y se parecen más a la cerveza que al vino; el vino de jengibre se fortifica con brandy . En estos casos, el uso del término "vino" es una referencia al mayor contenido de alcohol, en lugar del proceso de producción. El uso comercial de la palabra "vino" (y su equivalente en otros idiomas) está protegido por la ley en muchas jurisdicciones . El vino se produce fermentando uvas trituradas utilizando varios tipos de levadura que consumen los azúcares que se encuentran en las uvas y los convierten en alcohol . Dependiendo del tipo de vino producido se utilizan distintas variedades de uvas y cepas de levaduras.

El vino tiene una larga y rica historia que se remonta a unos 8.000 años y se cree que se originó en la actual Georgia o Irán . Se cree que el vino apareció en Europa hace unos 6.500 años en la actual Bulgaria y Grecia y era muy común en la antigua Grecia y Roma ; el dios griego Dionisos y su homólogo romano Liber representaban el vino. El vino sigue desempeñando un papel en las ceremonias religiosas, como el Kiddush en el judaísmo y la Eucaristía en el cristianismo . ( Artículo completo... )

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Imagen 1
Sede del Institut national de l'origine et de la qualité en París

En Francia, la denominación de origen controlada ( AOC ) es una etiqueta que identifica un producto agrícola cuyas etapas de producción y procesamiento se llevan a cabo en una zona geográfica definida –el terroir– y utilizando conocimientos técnicos reconocidos y tradicionales . La especificidad de un producto AOC está determinada por la combinación de un entorno físico y biológico con técnicas de producción establecidas transmitidas dentro de una comunidad humana. En conjunto, estos le dan al producto sus cualidades distintivas. Los factores técnicos y geográficos definitorios se establecen en normas para cada producto, incluidos vinos, quesos y carnes. Otros países y la Unión Europea tienen sistemas de etiquetado similares. El sistema de denominación de origen protegida (DOP e IGP) de la Unión Europea ha armonizado la protección de todas las indicaciones geográficas y su registro. Sin embargo, a la hora de etiquetar el vino, los productores pueden seguir utilizando términos tradicionales reconocidos como AOC, y no están obligados a mostrar los logotipos o términos DOP e IGP, principalmente por motivos estéticos. ( Artículo completo... )
Imagen 2
Uvas de vino en Long Island

La viticultura ( latín : vitis cultura , " cultivo de la vid "), vinicultura ( vinis cultura , "cultivo del vino ") o viticultura es el cultivo y la cosecha de uvas . Es una rama de la ciencia de la horticultura . Si bien el territorio nativo de Vitis vinifera , la vid común, se extiende desde Europa occidental hasta las costas persas del mar Caspio , la vid ha demostrado altos niveles de adaptabilidad a nuevos entornos, por lo que la viticultura se puede encontrar en todos los continentes excepto la Antártida .

Los deberes de un viticultor incluyen el monitoreo y control de plagas y enfermedades , fertilización , riego , manejo del dosel , monitoreodel desarrollo y características de la fruta , decidir cuándo cosechar y podar la vid durante los meses de invierno. Los viticultores a menudo están íntimamente involucrados con los enólogos, porque el manejo del viñedo y las características resultantes de la uva proporcionan la base desde la cual puede comenzar la elaboración del vino . En la actualidad, un gran número de variedades están aprobadas en la Unión Europea como uvas aptas para la viticultura. ( Artículo completo... )
Image 3

Ordinaire is a wine bar, wine shop, and bistro-style restaurant in the Grand Lake District of Oakland, California. Ordinaire specializes in selling natural wine produced from organic grapes with minimal chemical and technological intervention. Owner Bradford Taylor opened Ordinaire in September 2013. Taylor is also an organizer of an annual natural wine festival in Oakland called Brumaire, which has held events at Ordinaire.

Ordinaire periodically partners with chefs to open as a pop-up restaurant called Bistro Ordinaire. Food and wine critics have praised Ordinaire for its selection of wines and hip yet unpretentious atmosphere. Amid a wave of interest in natural wine in the United States, Ordinaire has helped to establish Oakland as a natural wine hub. The shop has been described as an important site for natural wine culture within the East Bay, the San Francisco Bay Area, the West Coast, and the United States as a whole. (Full article...)
Image 4
Viticultural zones in the Champagne region

The wine region within the historical province of Champagne in the northeast of France is best known for the production of champagne, the sparkling white wine that bears the region's name. EU law and the laws of most countries reserve the term "champagne" exclusively for wines that come from this region located about 160 kilometres (100 miles) east of Paris. The viticultural boundaries of Champagne are legally defined and split into five wine-producing districts within the historical province: Aube, Côte des Blancs, Côte de Sézanne, Montagne de Reims, and Vallée de la Marne. The city of Reims and the town of Épernay are the commercial centers of the area. Reims is famous for its cathedral, the venue of the coronation of the French kings and a UNESCO World Heritage Site.

Located at the northern edges of France, the history of the Champagne wine region has had a significant role in the development of this unique terroir. The area's proximity to Paris promoted the region's economic success in its wine trade but also put the villages and vineyards in the path of marching armies on their way to the French capital. Despite the frequency of these military conflicts, the region developed a reputation for quality wine production in the early Middle Ages and was able to continue that reputation as the region's producers began making sparkling wine with the advent of the great champagne houses in the 17th and 18th centuries. The principal grapes grown in the region include Chardonnay, Pinot noir, and Pinot Meunier. Pinot noir is the most widely planted grape in the Aube region and grows very well in Montagne de Reims. Pinot Meunier is the dominant grape in the Vallée de la Marne region. The Côte des Blancs is dedicated almost exclusively to Chardonnay. (Full article...)
Image 5
The Languedoc-Roussillon wine region and the location of the region's appellations.

Languedoc-Roussillon wine (French pronunciation: [lɑ̃ɡ(ə)dɔk ʁusijɔ̃] ^ⓘ), including the vin de pays labeled Vin de Pays d'Oc, is produced in southern France. While "Languedoc" can refer to a specific historic region of France and Northern Catalonia, usage since the 20th century (especially in the context of wine) has primarily referred to the northern part of the Languedoc-Roussillon region of France, an area which spans the Mediterranean coastline from the French border with Spain to the region of Provence. The area has around 700,000 acres (2,800 km²) under vines and is the single biggest wine-producing region in the world, being responsible for more than a third of France's total wine production. In 2001, the region produced more wine than the United States. (Full article...)
Image 6
Map of Anjou wine region.

Anjou wine is produced in the Loire Valley wine region of France near the city of Angers. The wines of region are often grouped together with the wines of nearby Saumur as "Anjou-Saumur". Along with the wines produced further east in Touraine, Anjou-Saumur make what is collectively known as the "Middle Loire" (as opposed to the "Upper Loire" which includes the wine regions of Sancerre and Pouilly-Fumé. Within the Anjou wine region are several Appellation d'origine contrôlées (AOCs) responsible for a broad spectrum of wines including still red, white and rosé produced with varying levels of sweetness. Extending across the Deux-Sèvres, Maine-et-Loire and Vienne départements, the generic Anjou AOC appellation and its various sub-appellations encompasses vineyards across more than 151 communes.

Wine expert Tom Stevenson describes the wines of the area as being a "microcosm of the Loire Valley", featuring wines made from every grape variety and in almost every style produced in the entire Loire wine region. Among the wines of Anjou, Savennières is noted for its dry Chenin blanc wines and the Coteaux du Layon for its sweet dessert wines that includes the botrytized wines of Bonnezeaux and Quarts de Chaume. Various rosé wines are produced in the region under different AOC designation include Rosé d'Anjou, the most basic level made predominantly from Grolleau, and Cabernet d'Anjou which is usually made from Cabernet Franc or Cabernet Sauvignon. For most of its history, dry red wines have represented a small percentage of Anjou winemaking but in recent years the numbers have been steadily increasing—aided, in part, by the 1987 establishment of the Anjou-Villages AOC designation for red wines which can be made from only Cabernet Sauvignon and Cabernet Franc. The Gamay grape of the Beaujolais wine region has had a long history in the Anjou with its own Anjou-Gamay AOC. Grapes from around the region can go into basic Anjou blanc and Anjou Rouge AOC wines. (Full article...)
Image 7

Cabernet Sauvignon grapes in Red Mountain, Washington

Cabernet Sauvignon (French: [kabɛʁnɛ soviɲɔ̃]) is one of the world's most widely recognized red wine grape varieties. It is grown in nearly every major wine producing country among a diverse spectrum of climates from Australia and British Columbia, Canada to Lebanon's Beqaa Valley. Cabernet Sauvignon became internationally recognized through its prominence in Bordeaux wines, where it is often blended with Merlot and Cabernet Franc. From France and Spain, the grape spread across Europe and to the New World where it found new homes in places like California's Napa Valley, New Zealand's Hawke's Bay, South Africa's Stellenbosch region, Australia's Margaret River, McLaren Vale and Coonawarra regions, and Chile's Maipo Valley and Colchagua. For most of the 20th century, it was the world's most widely planted premium red-wine grape until it was surpassed by Merlot in the 1990s.
However, by 2015, Cabernet Sauvignon had once again become the most widely planted wine grape, with a total of 341,000 hectares (3,410 km²) under vine worldwide.

Despite its prominence in the industry, the grape is a relatively new variety, the product of a chance crossing between Cabernet Franc and Sauvignon blanc during the 17th century in southwestern France. Its popularity is often attributed to its ease of cultivation—the grapes have thick skins and the vines are hardy and naturally low yielding, budding late to avoid frost and resistant to viticulture hazards such as rot and insects—and to its consistent presentation of structure and flavours which express the typical character ("typicity") of the variety. Familiarity has helped sell Cabernet Sauvignon wines to consumers, even from unfamiliar wine regions. Its widespread popularity has also contributed to criticism of the grape as a "colonizer" that takes over wine regions at the expense of indigenous grape varieties. (Full article...)
Image 8

The Shiraz grape cluster, illustration from Ampélographie (Viala et Vermorel, 1902)

Syrah (/ˈsiːrɑː/), also known as Shiraz, is a dark-skinned grape variety grown throughout the world and used primarily to produce red wine. In 1999, Syrah was found to be the offspring of two obscure grapes from southeastern France, Dureza and Mondeuse Blanche. Syrah should not be confused with Petite Sirah, a cross of Syrah with Peloursin dating from 1880.

The style and flavor profile of wines made from Syrah are influenced by the climate where the grapes are grown. In moderate climates (such as the northern Rhone Valley and parts of the Walla Walla AVA in Washington State), they tend to produce medium to full-bodied wines with medium-plus to high levels of tannins and notes of blackberry, mint and black pepper. (Full article...)
Image 9
Montalcino

Brunello di Montalcino is a red DOCG Italian wine produced in the vineyards surrounding the town of Montalcino, in the province of Siena, located about 80 km south of Florence, in the Tuscan wine region. Brunello, a diminutive of bruno (lit. 'brown'), is the name that was given locally to what was believed to be an individual grape variety grown in Montalcino. In 1879 the province of Siena's Amphelographic Commission determined, after a few years of controlled experiments, that Sangiovese and Brunello were the same grape variety, and that the former should be its designated name. In Montalcino the name Brunello evolved into the designation of the wine produced with 100% Sangiovese.

In 1980, Brunello di Montalcino was among the four wines awarded the first denominazione di origine controllata e garantita (DOCG) designation. Today it is one of Italy's best-known and most expensive wines. (Full article...)
Image 10
Hellenistic mosaics discovered close to the city of Paphos depicting Dionysos, god of wine

The oldest evidence of ancient wine production has been found in Georgia from c. 6000 BC (the earliest known traces of grape wine),
Iran from c. 5000 BC, Greece from c. 4500 BC, Armenia from c. 4100 BC (large-scale production), and Sicily from c. 4000 BC.
The earliest evidence of fermented alcoholic beverage of rice, honey and fruit, sometimes compared to wine, is claimed in China (c. 7000 BC).

The altered consciousness produced by wine has been considered religious since its origin. The ancient Greeks worshiped Dionysus or Bacchus and the Ancient Romans carried on his cult. Consumption of ritual wine, probably a certain type of sweet wine originally, was part of Jewish practice since Biblical times and, as part of the eucharist commemorating Jesus's Last Supper, became even more essential to the Christian Church. Although Islam nominally forbade the production or consumption of wine, during its Golden Age, alchemists such as Geber pioneered wine's distillation for medicinal and industrial purposes such as the production of perfume. (Full article...)
Image 11
Jesus depicted transforming water into wine. Maerten de Vos, The Marriage at Cana, c. 1597, Cathedral of our Lady, Antwerp, Belgium.

Alcoholic beverages appear in the Hebrew Bible, after Noah planted a vineyard and became inebriated. In the New Testament, Jesus miraculously made copious amounts of wine at the wedding at Cana (John 2). Wine is the most common alcoholic beverage mentioned in biblical literature, where it is a source of symbolism, and was an important part of daily life in biblical times. Additionally, the inhabitants of ancient Israel drank beer and wines made from fruits other than grapes, and references to these appear in scripture. However, the alcohol content of ancient alcoholic beverages was significantly lower than modern alcoholic beverages. The low alcohol content was due to the limitations of fermentation and the nonexistence of distillation methods in the ancient world. Rabbinic teachers wrote acceptance criteria on consumability of ancient alcoholic beverages after significant dilution with water, and prohibited undiluted wine.

In the early 19th century the temperance movement began. Evangelical Christians became prominent in this movement, and while previously almost all Christians had a much more relaxed attitude to alcohol, today many evangelical Christians abstain from alcohol. Bible verses would be interpreted in a way that encouraged abstinence, for example 1 Corinthians 10:21, which states, "You cannot drink the cup of the Lord and the cup of demons too..." (Full article...)
Image 12
An Austrian wine made from Grüner Veltliner, by far the most grown variety in Austria.

Austrian wines are mostly dry white wines (often made from the Grüner Veltliner grape), though some sweeter white wines (such as dessert wines made around the Neusiedler See) are also produced. About 30% of the wines are red, made from Blaufränkisch (also known as Lemberger, or as Kékfrankos in neighbouring Hungary), Pinot noir and locally bred varieties such as Zweigelt. Four thousand years of winemaking history counted for little after the "antifreeze scandal" of 1985, when it was revealed that some wine brokers had been adulterating their wines with diethylene glycol. The scandal destroyed the market for Austrian wine and compelled Austria to tackle low standards of bulk wine production, and reposition itself as a producer of quality wines. The country is also home to Riedel, makers of some of the most expensive wine glasses in the world. Some of the best producers of Austria include Weingut Bründlmayer, Weingut F.X. Pichler and Weingut Franz Hirtzberger, Weingut Hutter, Weingut Eigl and Wellanschitz. (Full article...)
Image 13

A cluster of Nebbiolo

Nebbiolo (/ˌnɛbiˈoʊloʊ/, Italian: [nebˈbjɔːlo]; Piedmontese: nebieul [neˈbjøl]) is an Italian red wine grape variety predominantly associated with its native Piedmont region, where it makes the Denominazione di Origine Controllata e Garantita (DOCG) wines of Barolo, Barbaresco, Gattinara, Ghemme, and Roero, together with numerous DOC wines. Nebbiolo is thought to derive its name from the Italian nebbia or Piedmontese nebia, meaning 'fog'. During harvest, which generally takes place late in October, a deep, intense fog sets into the Langhe region where many Nebbiolo vineyards are located. Alternative explanations refer to the fog-like glaucous veil that forms over the berries as they reach maturity, or that perhaps the name is derived instead from the Italian word nobile, meaning 'noble'. Nebbiolo produces lightly-colored red wines which can be highly tannic in youth with scents of tar and roses. As they age, the wines take on a characteristic brick-orange hue at the rim of the glass and mature to reveal other aromas and flavours such as violets, tar, wild herbs, cherries, raspberries, truffles, tobacco, and prunes. Nebbiolo wines can require years of ageing to balance the tannins with other characteristics. (Full article...)
Image 14
Jean-Louis Vignes (April 9, 1780 - January 17, 1862), also known as Don Luis del Aliso, was a French-born Californian vintner and ranchero. He was one of the first commercial wine makers in California and one of the first men to import and plant European Vitis vinifera grapes in the state. A skilled cooper by trade and an adventurer and entrepreneur by choice, he arrived in the Sandwich Islands on July 6, 1827. After losing his business in Honolulu due to Queen Ka'ahumanu's edict banning alcohol production, he sailed to California and landed at Pueblo de Los Angeles in 1831. In 1850, Vignes was the largest wine producer in California. (Full article...)
Image 15

Tempranillo in Viala & Vermorel

Tempranillo (also known as Ull de Llebre, Cencibel, Tinto Fino and Tinta del Pais in Spain, Aragonez or Tinta Roriz in Portugal, and several other synonyms elsewhere) is a black grape variety widely grown to make full-bodied red wines in its native Spain. Its name is the diminutive of the Spanish temprano ("early"), a reference to the fact that it ripens several weeks earlier than most Spanish red grapes. Tempranillo has been grown on the Iberian Peninsula since the time of Phoenician settlements. It is the main grape used in Rioja, and is often referred to as Spain's noble grape. The grape has been planted throughout the globe's wine regions.

In 2015, Tempranillo was the fourth most widely planted wine grape variety worldwide with 232,561 hectares (574,670 acres) under vine, of which 87% was in Spain where it is the most planted red grape variety. (Full article...)

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... que la Batalla de San Buenaventura fue descrita por el diario Los Angeles Times como una "escaramuza peculiar... que vació la misión de vino y dejó sus muros de adobe marcados por el fuego de los cañones"?
... que la Bodega Louis M. Martini comenzó a vender vino el 5 de diciembre de 1933, el día en que se derogó la Prohibición en los Estados Unidos ?
... que un equipo de fútbol masculino contrató a Jenna Winebrenner para analizar videos de partidos y practicar con el equipo?
... que Green Day escribió una canción tributo a la cantante Amy Winehouse después de su muerte, a pesar de nunca haberla conocido?
... que Julia Marden fue la primera persona conocida en crear un manto trenzado de plumas de pavo Wampanoag desde el contacto europeo 400 años antes?
...que la bodega del Hotel Barclay de Nueva York está en el segundo piso?
... que un armario para vinos en 15 Central Park West originalmente costaba hasta $80,000, mientras que un contenedor de almacenamiento costaba $35,000?
... que los anglosajones pueden haber utilizado una mezcla de ajo, otro Allium , vino y bilis bovina como medicina para los ojos?

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Una botella de vino Ornellaia Toscana, cosecha 1997

Tenuta Dell'Ornellaia es una bodega italiana de la DOC Bolgheri in Toscana , conocida por producir el vino Super Toscana . Ornellaia está considerado uno de los mejores vinos tintos de estilo Burdeos de Italia. La finca también produce un segundo vino , Le Serre Nuove, el coupage Le Volte, el vino varietal Merlot Masseto, además de la producción de grappa y aceite de oliva .

Tenuta Dell'Ornellaia fue fundada por el marqués Lodovico Antinori de la familia Antoniori , responsable de una de las firmas negociantes más históricas de Italia, con la ayuda del enólogo Tibor Gál. La propiedad está adyacente a Tenuta San Guido, productor de Sassicaia y considerado el seminal Super Toscano, y Ornellaia fue sugerido como la respuesta competitiva de Lodovico Antinori al Sassicaia de su primo Nicolò Incisa y al Solaia de su hermano mayor Piero Antinori . Los viñedos de la finca Ornellaia se plantaron en 1981, produciendo la primera cosecha en 1985. Se construyó una bodega moderna en 1987, y más tarde se agregó una segunda propiedad de 56 hectáreas, Bellaria, situada al norte de Bolgheri. ( Artículo completo... )

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Imágenes generales -cargar nuevo lote

Las siguientes son imágenes de varios artículos relacionados con el vino en Wikipedia.

Image 1Un viñedo del Valle de Napa al costado de una carretera (de Viticultura )
Image 2Recipientes de fermentación de acero inoxidable y barricas de roble nuevas en el viñedo Three Choirs, Gloucestershire , Inglaterra (de Winemaking )
Image 3Una capa de piel de uva se forma en la superficie del vino tinto en fermentación (de Elaboración de vino )
Image 4El sinfín de alimentación en forma de sacacorchos se encuentra sobre una despalilladora-trituradora mecánica. Los racimos de uva se introducen en la máquina, donde primero se trituran y luego se despalillan. Los raspones salen por el extremo, mientras que el jugo, los hollejos, las semillas y algunos restos salen por la parte inferior. (de Elaboración de vino )
Image 5Uvas Cabernet Sauvignon cosechadas (de Vinificación )
Image 6Recolección manual de la uva (de Viticultura )
Image 7Sátiro trabajando en un lagar de esteras de mimbre ( relieve del siglo I d.C. ). (de Historia del vino )
Image 8El transporte del vino en la Galia romana: las ánforas (arriba) eran los recipientes tradicionales del Mediterráneo, pero los galos introdujeron el uso de barriles. (de Historia del vino )
Image 9Prueba del vino para determinar el nivel de dióxido de azufre (de Elaboración de vino )
Image 10Uvas de vino del Valle de Guadalupe en Ensenada, Baja California, México (de Winemaking )
Image 11Una máquina etiquetadora de vinos con etiquetas adhesivas en Francia (de Winemaking )
Image 12El chico del vino en un simposio griego (de Historia del vino )
Image 13Bodeguero monástico degustando vino, de Li Livres dou Santé (manuscrito francés, finales del siglo XIII) (de Historia del vino )
Image 14Dioniso en un viñedo, representado en un ánfora de finales del siglo VI a.C. (de Historia del vino )
Image 15La vendimia representada en un libro de horas medieval (de Viticultura )
Image 16Ejemplos de mildiu velloso y polvoroso en una hoja de uva (de Viticultura )
Image 17Uvas de vino en Long Island (de Viticultura )
Image 18La exportación mundial de vino 2020 muestra la producción anual de exportación de vino de varios países. (de Winemaking )
Image 19Anatomía de una uva, mostrando los componentes extraídos de cada prensado (de Vinificación )
Image 20Mosaicos helenísticos descubiertos cerca de la ciudad de Pafos que representan a Dionisos , dios del vino (de Historia del vino )
Image 21Uvas estrujadas saliendo de la trituradora (de Elaboración de vino )
Image 22En la antigüedad, las bayas se aplastaban con el pie en un barril o pozo (de Vinificación )
Image 23Entrada a la cueva Areni-1 en el sur de Armenia, cerca de la ciudad de Areni , donde en 2007 se encontró una bodega que data del año 4100 a. C. (de Historia del vino )
Image 24Cultivo de uva, elaboración de vino y comercio en el antiguo Egipto alrededor del año 1500 a. C. (de Historia del vino )
Image 25Cosecha mecánica de uvas Sauvignon Blanc en Côtes de Duras , Francia (de Viticultura )
Image 26Vendimia nocturna a mano de uvas para vino en Napa, California (de Winemaking )
Image 27Prensa de vino de madera antigua frente a viñedos Patrimonio de la Humanidad (de Winemaking )
Image 28Una despalilladora mecánica en uso en la bodega Chateau Montelena en el valle de Napa (de Winemaking )
Image 29Viñedos en Italia (desde Vinificación )
Image 30Un viñedo en Brhlovce , Eslovaquia (de Viticultura )
Image 31Componente central de un despalillado mecánico. Las paletas situadas sobre las pequeñas ranuras circulares giran para retirar los trozos más grandes de los tallos. Las uvas se separan de los tallos y caen a través de los agujeros. Por lo general, se desea conservar una pequeña cantidad de partículas de tallo junto con las uvas para la estructura de los taninos. (de Elaboración de vino )
Image 32 Kvevri georgiano , un recipiente que data del VI milenio a. C. y que se encontró en el yacimiento de Shulaveri ( Museo Nacional de Georgia ). (de Historia del vino )